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Photo: Leigh Beisch
Active Time:20 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1largesweet potato, peeled and cut into 1/2-inch-wide wedges2tablespoonsextra-virgin olive oil plus 1/4 cup, divided¾teaspoonground pepper, divided½teaspoonsalt, divided6cupsbroccoli spears2linksandouille sausage (about 6 ounces total), each cut into quarters3tablespoonsCreole mustard (see Tip)2tablespoonshoney1tablespoonwhite balsamic vinegar10cupstorn escarole1cupsmall grape tomatoes, halved¾cupthinly sliced red onion½mediumgreen bell pepper, sliced
Cook Mode(Keep screen awake)
Ingredients
1largesweet potato, peeled and cut into 1/2-inch-wide wedges
2tablespoonsextra-virgin olive oil plus 1/4 cup, divided
¾teaspoonground pepper, divided
½teaspoonsalt, divided
6cupsbroccoli spears
2linksandouille sausage (about 6 ounces total), each cut into quarters
3tablespoonsCreole mustard (see Tip)
2tablespoonshoney
1tablespoonwhite balsamic vinegar
10cupstorn escarole
1cupsmall grape tomatoes, halved
¾cupthinly sliced red onion
½mediumgreen bell pepper, sliced
Directions
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or foil.
Toss sweet potato wedges with 1 tablespoon oil and 1/4 teaspoon each pepper and salt in a medium bowl. Spread evenly on one side of the prepared pan. Toss broccoli in the bowl with 1 tablespoon oil and 1/4 teaspoon each pepper and salt. Spread evenly on the other side of the pan. Pierce sausage in several places with a fork and add to the pan. Roast, flipping once, until the sausage is heated through and the vegetables are tender and browned, about 20 minutes.
Meanwhile, combine mustard, honey, vinegar and the remaining 1/4 cup oil and 1/4 teaspoon pepper in a blender. Blend until smooth and thick.
Toss escarole with half the dressing in a medium bowl. Arrange on a platter with the sweet potato wedges, broccoli, sausage, tomatoes, onion and bell pepper. Drizzle with the remaining dressing.
To make ahead:
Refrigerate dressing (Step 3) for up to 2 days. Bring to room temperature before serving.
Equipment:
Parchment paper
Tip:
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)292Calories19gFat25gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
